Date Night Chicken Marsala (Printable)

Tender chicken breasts cooked in a savory mushroom sauce with garlic and cream for a cozy dinner.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/4 cup all-purpose flour

→ Sauce

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely chopped
09 - 1 cup low-sodium chicken broth
10 - 2 teaspoons balsamic vinegar
11 - 2 teaspoons Worcestershire sauce
12 - 1/4 cup heavy cream

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Place chicken breasts between two sheets of parchment paper and pound to 1/2-inch thickness. Season both sides generously with salt and pepper, then dredge in flour, shaking off any excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
03 - Add remaining butter to the same skillet. Sauté mushrooms for 4-5 minutes until browned and tender. Add shallot and garlic; cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in chicken broth, balsamic vinegar, and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, about 5-7 minutes.
05 - Lower heat and stir in heavy cream. Return chicken to the pan along with any accumulated juices. Simmer for 2-3 minutes until sauce thickens slightly and chicken is heated through.
06 - Transfer chicken and sauce to serving plates. Sprinkle generously with fresh chopped parsley and serve immediately alongside mashed potatoes or pasta.

# Expert Advice:

01 -
  • The sauce develops that luxurious restaurant-quality depth using balsamic and Worcestershire instead of wine, so everyone can enjoy it
  • It comes together in under 45 minutes but tastes like something that simmered all afternoon
02 -
  • Dont skip the step of reducing the broth before adding cream or your sauce will be thin and disappointing
  • Keep the heat at medium-high when searing chicken, but lower it when making the sauce or the cream may separate
03 -
  • Pat your chicken completely dry before seasoning, or it'll steam instead of sear and you'll miss that gorgeous crust
  • Use room temperature cream to prevent it from curdling when you add it to the hot sauce

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